Charishmas Salt Free And Fat Free White Basmati Rice Recipes

CHARISHMA'S SALT FREE AND FAT FREE WHITE BASMATI RICE

Steps:

• Put the water to boil in a pot on the stove-top.
• Once it starts boiling rapidly, lower flame and add the drained rice to it.
• Mix once and then increase the flame.
• Bring to a boil.
• Once it comes to a boil, lower flame and allow it to cook, uncovered, until all the water has been absorbed by the rice.
• Remove from heat.
• Fluff the rice with a fork or a spoon.
• Now, carefully transfer the cooked rice to a rice strainer.
• Mix once with a spoon or fork.
• Open the cold water faucet in your kitchen sink.
• Place the cooked rice that's in the strainer under the cold water faucet.
• Let the cold water wash over every single grain of rice.
• Keep mixing the rice grains as the water gushes over them.
• Once you have given the rice grains a"cold water bath"{as I call it}, and drained out as much water as possible from the rice through the rice strainer, transfer the rice to a large plate.
• Now, spread the grains as much as possible from each other in the plate.
• Put the plate in your microwave oven.
• Microwave for 10 minutes.
• Dont adjust the power setting to Hi or Low or Medium Hi or Medium Low.
• Don't bother about that.
• Just microwave the rice, uncovered, for exactly 10 minutes.
• Do not mix the rice in these 10 minutes.
• Do not disturb it.
• Let the RICE GODDESS WORK HER MAGIC on every single grain.
• Once 10 minutes are up, let the rice sit for 2 minutes before you open the microwave and take out the cooked rice.
• Mix well and serve it right off the plate.
• If its not gone in 30 seconds, I'll change my name!

CHALLAW (CARDAMOM AND CUMIN BASMATI RICE)

Steps:

• In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
• Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
• Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
• Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.